If At First You Don't Succeed; Thai Thai Again!

by Tenina Holder

Sorry, its Friday afternoon at the end of a long week, and so I am not only tired, but silly to go along with it! Thai Beef Salad is one of my favorites and lately I have been on a mission to find a nice one in a restaurant that I could rely on to deliver the taste hit that I crave...no luck! So had to come up with my own, here it is. Although we have had nothing but rain here all week (mid November, what is going on??) I am primed and ready for some hot weather eating. Hope you enjoy this on a leisurely evening...cooking time of approximately 5 minutes...how much more leisurely could you get? Enjoy! Thai Beef Salad Marinade

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  • Thai Beef Salad
  • Marinade
  • 55 Grams soy sauce or tamari
  • 55 Grams fish sauce
  • 50 Grams honey
  • 1/2 orange, juice
  • 1 lime, juice
  • 1 Handful Fresh Coriander
  • 1 Handful mint leaves
  • 1 small chilli (deseeded if desired, for more heat leave seeds in)
  • 2 large garlic cloves
  • 3 cm Pieces peeled ginger
  • Dressing
  • 1 lime, juice
  • 25 Grams tamari or soy sauce
  • 1/2 orange, juice
  • 2 Tablespoons sesame oil
  • 20 Grams fish sauce
  • 1 small chilli (deseeded if desired, for more heat leave seeds in)
  • 2 large cloves of garlic
  • 3cm Pieces peeled ginger
  • A few Fresh Coriander leaves
  • A few mint leaves
  • Salad
  • 100 - 150 Grams Asian vermicelli noodles
  • 400 - 500 Grams rump steak, cut in strips
  • 2 Tablespoons olive oil
  • 200 Grams mushrooms, sliced
  • 3 tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 1 ruby grapefruit, peeled and segmented
  • A few sprigs of mint
  • A few sprigs Fresh Coriander
  • Mixed salad greens of choice





Place all ingredients into Thermomix bowl and mix for 10 seconds on speed 8.


Drizzle over meat and leave for around 3-4 hours if possible.




Without washing bowl after making marinade, place all ingredients into Thermomix bowl and blend for 10 seconds on speed 8.


Set aside until assembling the salad.




Place vermicelli noodles into insulated bowl and cover with boiling water.


Drain marinade from beef strips and set aside. Place olive oil into flat bottomed wok on Induction max. Stir fry beef strips for around 3-4 minutes only until well caramelised. Toss through marinade in the last minute to cook off.


Meanwhile, assemble the remaining salad ingredients on large platter.


Drain noodles and toss with about half the dressing.


Place dressed noodles on top of the salad, add beef and drizzle with remaining dressing


Serve immediately.

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